![]() ![]() ![]() Once they’re holding their shape in stiff peaks, it’s ready. Pause whisking occasionally to test how the peaks are forming when the whisk is raised from the cream. Use a hand held mixer or a stand mixer with whisk attachment, whisk on high for approximately 5 minutes or until stiff peaks form. In a large mixing bowl or stand mixer, add heavy whipping cream, powdered sugar and vanilla.Then blind bake the pie crust in the oven at 375F for about 30 minutes or until gold brown (see notes below if using a fresh made pie crust). Remove from oven and allow to cool completely on a rack. If using a store bought frozen crust, prick the bottom of the crust with a fork several times.HOW TO MAKE CHOCOLATE COCONUT CREAM PIE Instructions 1 package (3.4oz) coconut cream pudding flavor instant jello pudding.9″ frozen pie crust (or use fresh, see details further below).When it's time to serve, cut the pie, then lift the paper out of the pan. It can be hard to get the crust out of the pan, so you may want to line your pan with parchment paper.If you are concerned about the crust burning, you may want to use a pie shield or aluminum foil around the edges of the crust.They taste just like the real thing but are much healthier. If you haven't tried Enjoy Life chocolate chips *, give them a try.I personally prefer butter in the crust, because of the butter flavor, but coconut oil works just fine if you don't do butter on your version of Paleo, or if you eat Vegan.Here are some tips and tricks to make this pie: I highly recommend taking it to your next social gathering and then enjoy listening to everyone sing your praise. ![]() It’s nut-free, dairy-free, gluten-free, and comes with Vegan options. It’s also made with wholesome ingredients, because that is how we do things around here, and makes for a decadent healthy indulgence. This pie recipe only calls for five ingredients that combine together to create a rich, silky, smooth, and insanely delicious treat. A light dessert like this pie is perfect. It seems like we're always running behind schedule and getting home late and tired from having fun all day and worn out from all the fun in the sun. Not taking too long to cook is a bonus in the summer too, because it seems like I'm always running short on time in the summer. It’s alright though, because this pie is so worth it, even in the dead heat of summer… I promise, and the oven is only on for 15 minutes. After some failed attempts (I am looking at you Key Lime Pie – I will get that one someday) I finally created the perfect Paleo summer dessert…except, it does require turning on the oven – so close. Over the past few days, in an attempt to avoid baking, I have been experimenting with no-bake desserts. Don’t get me wrong, I am not complaining – I love summer…but the heat does make me reluctant to turn on my oven (one of the few downsides of summer). It's crazy how easy it is to make and that it actually works and comes together to create a rich, yet light chocolate pie. The crust only has coconut, coconut sugar and butter while the filling is only chocolate and coconut milk. This Paleo chocolate pie has only 5 ingredients total - that includes both the crust and the chocolate truffle filling. ![]()
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